4 | MY FAMILY RECIPES
5 | MY FAMILY RECIPES
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JUAN F. HERNANDEZ
7 | MY FAMILY RECIPES
grand aunt
grandfather
grandmother
grandfather
step grandmother
JUAN MARQUEZ
ROSA REYES
JUAN MARQUEZ
ANGELA SANABRIA
aunt
uncle
mother
father
aunt
DOLORES GARCIA
IGNACIO MARQUEZ
CARMEN MARQUEZ
JOSE S. HERNANDEZ
SARA MARQUEZ
JOSEFINA MARQUEZ
cousin
NACHO MARQUEZ
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sister
sister
SOCO HERNANDEZ
CARMEN HERNANDEZ
JOSEFINA MARQUEZ CARMEN MARQUEZ
JOSE S. HERNANDEZ SARA MARQUEZ NACHO MARQUEZ SOCO HERNANDEZ CARMEN HERNANDEZ
Pollo al Cuñete | Country Style Chicken 16 Tortas de Camaron | Shrimp Cakes 20 Sopa de Habas | Haba Bean Soup 22
Ensalada de Nopales | Nopales Salad Chilaquiles | Chilaquiles Mole Rojo | Red Mole Enchiladas de Mole Rojo | Red Mole Enchiladas Pescado en Salsa de Chipotle | Fish with Chipotle Sauce Chiles Rellenos | Stuffed Chiles Tortas de Papa | Potato Cakes Pozole | Hominy Stew Tortas de Pollo | Chicken Cakes Tamales | Tamales Postre de Arroz | Rice Pudding
26 28 30 36 38 40 44 46 50 52 56
Barbacoa | Lamb Tacos 60
Corundas | Corundas Tamales 66
Nieve de Pasta | Cinnamon and Honey Ice Cream 72
Tamales Canarios | Sweet Tamales 76 Flan Napolitano | Custard Pie 80
Mole Verde | Green Mole 84
9 | MY FAMILY RECIPES
JUAN F. HERNANDEZ
INTRODUCTION I’m lucky to have been born into a family that is passionate about cooking. My mother is an excellent cook and my father is not far behind. All my life, I have been spoiled by their exceptional cooking but it was only until recently as an adult, that I have begun to appreciate such an upbringing. I believe that my everyday exposure to such culinary creations is the source of my food snobbery. When I’m not enjoying a meal at my parent’s house, I’m on the lookout for new and interesting restaurants. My love and curiosity for food has also affected the way I travel. I have been fortunate enough to visit 25 countries and I frequently make my travel decisions based upon a country’s cuisine.
10 | MY FAMILY RECIPES
It was only natural that my love for food, travel, design, and photography would combine into my final project at MIAD. This book has a deeper meaning than just a school project: it has given me the opportunity to attain a stronger connection with my family’s tradition. Hopefully, through the documentation of this book, I will help those traditions stay alive for generations to come. While putting this book together, I was able to conquer my fear of my mother’s kitchen. As I watched her cook and carefully detailed the process of each dish she prepared, I couldn’t help but appreciate her skills a lot more. At some point, I felt a sense of nostalgia as I was transported back to a time in Mexico when she would make fresh tortillas as a child, feeding me rolled up morsels with a pinch of salt. Over the last 25 years, I have been around my mother’s kitchen enough to learn how to recognize spices, order cuts of meat, and select fresh produce. Prior to this book, I never understood how all these components combined into the making one flawless dish. After observing the many steps that are involved in the perfect execution of a dish, I understand the true importance of such abilities. The creation of this book has been an eye-opening experience for me. Even though I’m not necessarily ready to take over my mother’s kitchen, I’m finally comfortable enough to step into her realm and this is only the beginning.
11 | MY FAMILY RECIPES
THE GRAND AUNT JOSEFINA
THE BEGINNING I owe my culinary heritage to Grand Aunt Josefina. When my mother became an orphan at the tender age of eight, she was sent to live with her aunts. Her aunts had traveled throughout Mexico, working for various well-to-do families. During these trips they gained an immense amount of culinary experience and after returning home, they would share their newlyacquired knowledge with one another. Grand Aunt Josefina’s boundless energy did not only manifest itself in her passion for cooking, but she also harbored a talent for music. Before she was married, she traveled as a singer performing at rodeos and town festivals. During my research trip to Mexico, I had the pleasure of listening to her sing. I was not only astonished by the quality of her voice but also by what she sang. She sang the corrido of our town, a narrative song that described Tzintzingareo’s historic prominence for its pulque and natural springs. I took this opportunity to record her, documenting not only a piece of family history but a tiny bit of local heritage of the town I was born in. Grand Aunt Josefina didn’t marry until she was 32. Prior to her marriage, she was able to spend a great amount of time with my mother and they became Young Grand Aunt Josefina.
12 | MY FAMILY RECIPES
very close. It was during this time that my mother gained the majority of her culinary knowledge.
LA TIA JOSEFINA
EL COMIENZO Mi experiencia gastronómica se la debo a la tía Josefina. Mi madre se quedo huérfana a la edad de 8 años. A esa edad se fue a vivir con sus tías. Sus tías viajaban por toda la república manteniendo trabajos de cocina en varios lugares. Durante esos viajes las tías aprendieron recetas muy variadas de comida y se las compartían entre ellas. La tía Josefina no solo era una gran cocinera, ella también compartía una pasión hacia la música. Durante la época antes de casarse la tía era cantante en jaripeos y fiestas del pueblo. Durante mi viaje a México, tuve el placer de escuchar una de las canciones que cantaba. Me quede sorprendido al escuchar el corrido de nuestro pueblo Tzintzingareo. Aproveche este momento para tomarle vídeo y documentar ese pedazo de historia no solo de mi familia pero del lugar de donde nací. La tía Josefina se caso hasta los 32 años, así que estubo bastante tiempo en casa, y ese tiempo le permitió enseñarle todos sus secretos de la cocina a mi madre. La tía Josefina fue la mas allegada a mi madre, ya que fue la que compartió la mayor parte de su vida con ella cuando mi madre mas la necesito. Grand Aunt Josefina at her wedding.
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GRAND AUNT
JOSEFINA MARQUEZ The last time I saw “La Tia Josefina” was before my family immigrated to the United States. I must have been about six or seven years old at the time and really don’t remember that ordeal. When I was originally thinking about putting this book together, I knew that La Tia would play an essential role in making this book possible. When I arrived at her house in Maravatio, Michoacan, I didn’t know what to expect. I hadn’t seen her in over 25 years and I knew she wasn’t going to recognize me. I was informed of her energetic humor and she didn’t disappoint because upon greeting her, she said, “So you’re the one that wants to take photos of me cooking.” That afternoon on Valentine’s Day of 2010 was a day to remember. With La Tia’s help, I was documenting a piece of my family history. Spending time with my 91 year old grand aunt and in the process, learning more about her and my family was truly an unexpected Valentine’s Day gift.
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JOSEFINA MARQUEZ
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˜ POLLO EN CUNETE COUNTRY STYLE CHICKEN WITH VEGETABLES by GRAND AUNT JOSEFINA METHOD
Wash chicken thoroughly , dry and marinate with lemon and salt. Heat olive oil in pan, cook chicken (do not fry), drain oil and place in a separate pot. In the separate pot with the cooked chicken now add vinegar, 1/2 bottle of white wine, marjoram, thyme, bay leaves, black pepper, clove, garlic and 2 slices of onions. Boil on low heat until chicken is tender. Serve with any desired salad.
{
}
Lavar a fondo el pollo, secar y marinar con limón y sal. Calentar el sartén con aceite de oliva, cocinar el pollo (sin freír), escurrir el pollo y cambiarlo a otro pote. En el pote con el pollo ya cocinado agregar vinagre, 1/2 botella de vino blanco, mejorana, tomillo, hojas de laurel, pimienta, pimienta negra, clavo de olor, ajo y 2 rebanadas de cebolla. Hervir a fuego lento hasta que el pollo este tierno. Servir con ensalada preferida.
Marinating the chicken.
16 | MY FAMILY RECIPES
Seasoning the chicken.
Cooking the chicken in oil.
JOSEFINA MARQUEZ
Ingredients Ingredientes 1/2 Chicken 1/2 Wine Bottle (White) Vinegar Marjoram Thyme Bay Leaves 2 Pieces of Clove 2 Pieces of Pepper 2 Garlic Cloves 2 Slices of Onions Salt 3 Limes
1/2 Pollo 1/2 Botella de Vino (Blanco) Vinagre Mejorana Tomillo Hojas de Laurel 2 Pedazos de Clavo de Olor 2 Pedazos de Pimienta 2 Diente de Ajo 2 Rebanadas de Cebolla Sal 3 Limas
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˜ POLLO EN CUNETE COUNTRY STYLE CHICKEN WITH VEGETABLES by JOSEFINA MARQUEZ
P
ollo En Cuñete was a dish that Grand Aunt Josefina regularly prepared when she lived in her farm in San Vicente, this was an easy dish to cook since most of the ingredients were available in her garden, with the exception of the vinegar and wine. Grand Aunt Josefina jokes and says that this dish would often be cooked when she didn’t have groceries left. “It’s so simple to cook and all I need is around me.” This dish can be served with white rice or any salad. This particular occasion Grand Aunt Josefina prepared it with a simple salad that consisted of lettuce, tomatoes, carrots and canned jalapeño peppers.
P
ollo En Cuñete es un platillo que la Tía Josefina acostumbraba cocinar cuando vivía en su granja en San Vicente. Este platillo se le hacia fácil de cocinar ya que la mayoría de los ingredientes se encontraban afuera en su jardín, con la excepción del vinagre y el vino. La Tía Josefina bromeaba con que este platillo lo cocinaba cuando su despensa ya estaba un poco baja. “Es algo que es fácil de cocinar y todo lo que necesito lo tengo a mi alrededor.” Este platillo se puede servir con arroz blanco o ensalada. En esta ocasión la Tía Josefina lo preparo con una ensalada simple que consistía de lechuga, tomates, zanahorias y chiles jalapeños
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JOSEFINA MARQUEZ
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TORTAS DE CAMARON SHRIMP CAKES by JOSEFINA MARQUEZ
T
ortas de Camaron is a popular dish during Lent. This dish is commonly prepared on Fridays during Lent when most Catholics refrain from eating meats and use fish or seafood as a meat substitute. The dish is served with freshly cut nopales (prickly pear cactus leaf ) and a red chile sauce.
Las Tortas de Camarón son un platillo popular durante la cuaresma. Este platillo es generalmente cocinado los Viernes, el día que los Católicos no acostumbran comer carne. Se sirve con Nopales frescos y con salsa de chile rojo.
Ingredients Ingredientes 2 oz. of Shrimp Pulp 2 oz. Pulpa de camarón 2 Tbsp. of Bread Crumbs 2 Cucharadas de pan molido 4 Eggs 4 Huevos Nopales Nopales 6 Pasilla Chiles 6 Chiles Pasilla 1 Garlic Clove 1 Diente de Ajo 1 Slice of Onion 1 Rebanada de Cebolla Canola Oil Aceite de Canola 1 pc .Chicken Broth Bouillon Consomé de Pollo Salt Sal
METHOD
Cakes: Whip egg whites into a foam, then add the remaining yolks and continue to whip. Then add the shrimp pulp and bread crumbs. Combine ingredients until a consistent mixture is created. In a different pan, heat canola oil. When oil is heated, pour a full ladle of the mixture into the pan and fry until both sides are cooked. Using a napkin, pat down the cakes to remove excess oil. Sauce: Remove seeds and stems from the pasilla chiles. Soak the pasilla chiles in hot water for 15 minutes. Place the chiles into the blender and add 1/2 cup of the hot water that was used. Add the clove of garlic, slice of onion and a cube of chicken broth bouillon and blend. In a 4qt covered sauce pan, heat canola oil. Then pour contents from the blender and cook for 20 minutes so the sauce thickens. After 20 minutes, add the cooked and diced nopales (Nopales are simply boiled with hot water and salt beforehand). Let the nopales cook for about 5 minutes until they boil with the sauce. Finally, add the shrimp cakes and cook for 3-5 minutes. Taste and add salt as needed.
20 | MY FAMILY RECIPES
{
}
Tortas: Batir las claras de huevo hasta hacer espuma, agregar las yemas y seguir batiendo. Luego agregar la pulpa de camarón y el pan molido. Mezcle los ingredientes hasta tener una mezcla consistente. En una sartén aparte caliente el aceite de canola. Con el aceite ya caliente agregar cucharadas grandes de la mezcla y freír en el sartén hasta que ambos lados estén cocidos. Usando una servilleta secar la torta para remover el aceite sobrante. Salsa: Desvenar los chiles y poner a remojar en agua caliente por unos 15 minutos. Poner los chiles en la licuadora y agregar ½ taza del agua caliente utilizada. Agregar el diente de ajo, la y el caldo de pollo (knorr suiza) y moler. En otro sartén (de 4 litros) calentar aceite de canola. Luego vaciar el contenido de la licuadora y cocinar por 20 minutos. Luego de 20 minutos se agregan los nopales cocidos(los nopales son hervidos previamente en agua caliente con sal) y se dejan cocer por 5 minutos hasta que hiervan con la salsa. Por ultimo agregar las tortitas ya cocinadas y dejar cocinar por 3-5vminutos. Probar y agregar sal al gusto.
JOSEFINA MARQUEZ
21 | MY FAMILY RECIPES
SOPA DE HABAS HABA BEAN SOUP by JOSEFINA MARQUEZ
H
aba bean soup is especially popular during Lent because of its meatless ingredients. It is customary to prepare a large quantity of the soup so that the surplus may later be used as a condiment for tostadas. A few hours after its preparation, the haba bean will thicken thus creating an ideal spread for tostadas.
Ingredients Ingredientes 1 lb. Haba Beans 1/4 Bunch of Cilantro 1 White Onion 3 Tomatoes 3 Garlic Cloves 1 pc Chicken Broth Bouillon Salt
1 lb. de Habas 1/4 Ramo de Cilantro 1 Cebolla Blanca 3 Tomates (jitomates) 3 Dientes de Ajo 1 Consomé de Pollo Sal
La sopa de haba es especialmente popular en tiempo de cuaresma dado que no contiene carnes. Es común cocinarla en cantidades grandes para que el sobrante pueda usarse al día siguiente con tostadas. Unas horas luego de prepararse la sopa se endurece y es ideal para untar con tostadas.
METHOD
Dice and chop the tomatoes, onion, and garlic. Heat oil in a soup pot, then add the Haba beans. Stir over medium heat for about 3 minutes. Add the diced tomatoes, onion, and garlic. Stir in ingredients and cook for about 5 minutes. Add water, filling saucepan to about 3/4 full. Cook until Haba beans soften and begin to disintegrate (approximately 2 hours). Add salt to taste and chicken broth bouillon. During the last 5 minutes of cooking, add cilantro.
{
22 | MY FAMILY RECIPES
Picar la cebolla el jitomate y el ajo. Calentar aceite en una olla sopera, luego agregar las habas. Mezclar a calor medio por 3 minutos. Agregar la cebolla, el jitomate y el ajo picados. Revolver y cocinar por 5 minutos. Agregar agua hasta cubrir ¾ partes de la olla. Cocinar hasta que las habas se ablanden y comiencen a desintegrarse. (Aproximadamente 2 horas) Agregar sal a gusto y el consomé de pollo. Las ramas de cilantro durante los últimos 5 minutos de cocción
}
JOSEFINA MARQUEZ
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MOTHER
CARMEN MARQUEZ HERNANDEZ My mother is the heir of all the recipes from her grand aunts. She was introduced to cooking at an early age. Her mother passed away when she was only eight and from that point on, she was raised by her aunts and began assisting them in the kitchen. My mother doesn’t exactly recall how she learned all the recipes. She never bothered to write any of them down and neither did her aunts. Cooking has been a way of life for my mom. Her cooking has spoiled us for over 40 years. Even though all of us (6) have moved out of her home, she still cooks large portions 5 to 6 times a week! She is always calling us and leaving voice mails about what she cooked. Although her recipes have not changed much over the years, she has become open to modifying them. With many new modern Mexican restaurants opening up locally, I have been keen on noticing twists on traditional dishes and have discussed these changes with my mother. This has sparked her interest and she has been experimenting with some new techniques.
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CARMEN MARQUEZ HERNANDEZ
2nd GENERATION
25 | MY FAMILY RECIPES
ENSALADA DE NOPALES NOPAL SALAD by CARMEN MARQUEZ HERNANDEZ
N
opales are the fleshy leaves, or pads, from the prickly pear cactus. Carefully peeled with the thorns removed, they are consumed as a vegetable and commonly used in Mexican cooking. The culinary popularity of nopales has transcended Mexico and today, they can be found in most metropolitan supermarkets. They are used in a variety of recipes, although my family primarily uses them in salads and with torresnos (See page 20).
Ingredients Ingredientes 1 lb. of Nopales 3 Tomatoes 1/2 Onion 1/2 Bunch of Cilantro 2 Serrano Peppers Olive Oil Queso Fresco Salt
1 lb. de Nopales 3 Jitomates 1/2 Cebolla 1/2 Ramo de Cilantro 2 Chiles Serranos Aceite de Oliva Queso Fresco Salt
El nopal es la hoja carnosa de la familia de los cactus. Pelados cuidadosamente quitando las espinas es consumido como vegetal y muy usado en la cocina Mexicana. La popularidad culinaria de los nopales ha trascendido a México y ya se pueden encontrar en la mayoría de los supermercados de áreas metropolitanas como Los Angeles y Chicago. Aunque son utilizados en una variedad de recetas, mi familia acostumbra utilizar nopales en ensaladas y con Torresnos (pg. 20).
METHOD
Chop nopales. Cook in water, with a branch of cilantro and a slice of onion for 15 minutes. Pour out about a quarter of the hot water and add cold water. The cold water will aid in reducing the slimy texture of the cooked nopales. Strain nopales for a few minutes. Add olive oil and salt. Chop tomatoes, onion and cilantro. Add the chopped ingredients to the nopales and toss. Add crumbled queso fresco (cheese).
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{
Picar nopales. Cocer en agua con una rama de cilantro y una rebanada de cebolla por 15 minutos. A continuación vaciar 1/4 del agua de la olla y remplazar con agua fría. (El agua fría ayudará en reducir la textura babosa de los nopales cocidos) Escurrir por un par de minutos. Agregar aceite de oliva y sal. Picar los jitomates, la cebolla y el cilantro y mezclarlos con los nopales. Servir con queso fresco.
}
CARMEN MARQUEZ HERNANDEZ
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CHILAQUILES CHILAQUILES by CARMEN MARQUEZ HERNANDEZ
C
hilaquiles is my family’s traditional breakfast dish. It consists of dried tortillas cut into quarters and then fried. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
Chilaquiles es el platillo de desayuno tradicional de mi familia. Consiste en pedazos de tortilla seca y frita cortadas en cuartos. Ya que este platillo se acostumbra para el desayuno y el almuerzo es muy común usar las sobras de salsa y de tortilla.
Ingredients Ingredientes 1 dz. dried Tortillas 4 Eggs 4 Tomatoes 2 Jalapeño Peppers 1/2 Onion 2 Garlic Cloves 1 pc. Chicken Broth Bouillon Salt Canola Oil Queso Fresco
Tortilla seca 4 Huevos 4 Jitomates 2 Chiles Jalapeños 1/2 Cebolla 2 Dientes de Ajo Consomé de Pollo Sal Aceite de Canola Queso Fresco
METHOD
Cook tomatoes, onion and chiles in water. Once cooked blend and add a piece of chicken broth bouillon. This will be the salsa. Cut the dry tortillas into triangles and fry them canola oil. Once tortillas are lightly toasted add the eggs. Stir until eggs are completely scrambled, then add the salsa mix and cook for 2-3 minutes. Stir until tortillas are completely smothered in salsa. Serve with grated cheese (queso fresco).
{
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Cocer en agua los jitomates, la cebolla y los chiles. Luego de cocidos moler y agregar una pieza de consomé de pollo. Partir las tortillas secas en 4 triángulos y dorarlas en aceite de canola. Una vez las tortillas estén doradas se le agregan los huevos y se revuelve hasta que los huevos queden revueltos. Agregar la salsa y dejar cocinar por 2-3 minutos. Servirse con queso fresco.
}
CARMEN MARQUEZ HERNANDEZ
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MOLE ROJO CON POLLO CHICKEN IN RED MOLE SAUCE by CARMEN MARQUEZ HERNANDEZ
chocolate abuelita
chile ancho and chile pasilla seeds
sunflower seeds
sesame seeds
30 | MY FAMILY RECIPES
raisins
CARMEN MARQUEZ HERNANDEZ dried french bread
almonds
garlic, pepper, onions, tomatillo, tomatoes
chile ancho
chile pasilla
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MOLE ROJO CON POLLO CHICKEN IN RED MOLE SAUCE by CARMEN MARQUEZ HERNANDEZ METHOD
Cook chicken in water with onion, garlic clove, and salt. Cut open the chiles and clean out the seeds. Collect and clean seeds. Lightly toast the seeds in a pan. Grind the chile seeds (keep dry, adding no liquids). Repeat this procedure so that all remaining seeds are ground (sesame seeds, pumpkin seeds and almonds). Combine all the ground ingredients. Sift seed mixture through a mesh strainer or colander to form a fine powder. Soak the seeded chiles in the chicken broth once the chicken is finished cooking. Next, lightly toast the bread, tomatoes, tomatillos, onion, and garlic in Canola oil. Mix all of these ingredients into the pot where the chiles are soaking and add the chocolate. Slowly pour chiles and contents into the blender container. For each full blender container, add 3 tablespoons of the ground seed powder mixture, one cube of chicken broth bouillon, and chicken broth as needed. After blending, pour into a large container that can hold up to 5 blender containers. Repeat this process until all contents have been blended. In a clay pot (cazuela), heat Canola oil. Pour the chile sauce. Cook for 1 hour and stir repeatedly. Remember to stir only in one direction. Taste and add salt as needed. Serve with rice.
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{
Lightly toast all seeds.
}
Cocer un pollo en agua con cebolla ajo y sal. Desvenar las dos libras de chile. Colectar semillas en un recipiente y limpiarlas. Tostar suavemente las semillas y moler en seco. Luego tostar y moler las semillas de sésamo, las pepitas de calabaza y las almendras. Pasarlas por el colador. Remojar el chile con el caldo de pollo. Dorar el pan y pasas en aceite y a continuación cocinar el jitomate, tomatillo, cebolla y ajo el aceite. Mezclar en la olla donde están los chiles remojados el jitomate, tomatillo, cebolla, ajo, pan, pasas y el chocolate. En otro recipiente mezclar todas las semillas molidas. Empezar a vaciar el contenido de la olla de chiles remojados a la licuadora y poner 3 cucharadas de le mezcla molida de semillas y un pedazo de consomé de pollo. Moler con caldo de pollo y vaciar a un recipiente que tenga suficiente espacio para el contenido de 5 licuadoras. Repetir hasta que el contenido de la olla de chiles se haya terminado. En una cazuela de barro calentar aceite de canola y a agregar el chile ya molido. Cocinar por 1 hora y revolver con frecuencia para que el chile no se pegue a la cazuela. Siempre revolver en una sola dirección. Probar y agregar sal a gusto. Servirse con arroz rojo.
CARMEN MARQUEZ HERNANDEZ Removing seeds from Chiles.
Sifting ground seeds through mesh strainer to form fine powder.
Ingredients Ingredientes 1 Chicken 1 Pollo 1 lb. Chiles Pasilla 1lb Chiles Pasilla 1lb. Chiles Anchos 1lb Chiles Anchos 8 slices of French Bread 8 pzs. de Pan Blanco 1 Tomato 1 Jitomate 1 Tomatillo 1 Tomatillo 4 slices of Onion 4 rebanadas de Cebolla 2 Garlic Cloves 2 Dientes de Ajo 4 pcs. Black Pepper 4 Pimientas 5 oz. of Raisins 5 oz. de Pasas 6 oz. of Almonds 6 oz. de Almendras 6 oz. of Sesame Seeds 6 oz. de semillas de sésamo 9 oz. of Sunflower Seeds 9 oz. de Pepitas de Calabaza 1 pc. Chicken Broth Bouillon Consomé de Pollo Chile Seeds Semilla de Chiles Abuelita Chocolate Chocolate Abuelita
Cazeula with mole sauce.
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MOLE ROJO CON POLLO CHICKEN IN RED MOLE SAUCE by CARMEN MARQUEZ HERNANDEZ
M
ole is one of Mexico’s most famous dishes. Although its history remains largely unclear there are a few theories about the true origin of mole. Some research attribute 16th century nuns while others date the inception of mole to Pre-Hispanic Mexico when the Aztecs still ruled. Whatever the origin, mole is the staple dish for any celebration. Moles wide popularity makes it an ideal dish at weddings, birthday parties, and other festivities. In particular, this was the choice dish at my parent’s wedding, which was served along with barbacoa (see page 60). My mom did not learn to make mole until after she got married and has been making it her specialty ever since. In our family, we enjoy mole so much that we would request a mole feast for our birthdays, in lieu of gifts. On a summer day, mole goes especially well with a cold beer.
M
ole es uno de los platillos más famosos de México. Aunque sus orígenes no son claros hay algunas teorías sobre su origen. Algunos investigadores se lo atribuyen a monjas del siglo XVI, mientras otros a los tiempos de Moctezuma. Cualquiera sea su origen, algo que si está claro es que el mole es el platillo favorito para celebraciones. Su popularidad lo hace un plato ideal para bodas, fiestas de cumpleaños y otras festividades. Este fue el platillo fuerte en la boda de mis padres, junto con Barbacoa. (pg. 60) Mi madre no aprendió a cocinar este platillo hasta después de su boda y lo ha cocinado desde ese día. Nuestra familia disfruta tanto este platillo que nos acostumbramos a pedirlo como nuestro regalo de cumpleaños. En un día de verano el mole baja muy bien acompañado con una cerveza bien fría.
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CARMEN MARQUEZ HERNANDEZ
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ENCHILADAS DE MOLE ROJO RED MOLE SAUCE ENCHILADAS by CARMEN MARQUEZ HERNANDEZ
E
nchiladas is another popular brunch dish that usually contains leftover ingredients. In this case, any leftover mole can be used to make the enchiladas. It is widely acknowledged that mole tastes better the day after its prepared and this contributes to some great tasting enchiladas. In my family, we fill enchiladas with chicken and queso fresco (cheese) but they can contain pretty much anything.
Ingredients Ingredientes Leftover Mole Tortillas Queso Fresco Canola Oil 1/2 of an Onion
Mole Tortillas Queso Fresco Aceite de Canola Media Cebolla
Las enchiladas son otro platillo de almuerzo ya que son preparadas con ingredientes que sobran. En este caso cualquier mole que sobre se puede utilizar para prepararlas. Se sabe que el mole es más sabroso al día siguiente, este rumor prepara el terreno para unas enchiladas de mole deliciosas. En mi familia acostumbramos a rellenarlas de queso fresco y pollo, pero se pueden rellenar de su ingrediente favorito.
METHOD
Dip and coat tortillas in mole sauce. Fill and fold with slices of queso fresco. Fry in a pan with heated Canola oil until ready. Serve with crumbled queso fresco or grated cheese, chopped onions, lettuce, and tomatoes.
{ 36 | MY FAMILY RECIPES
}
Bañar las tortillas en mole y envolver con rebanadas de queso. Freír en un sartén con aceite caliente. Servir con queso rayado y cebolla picada, y ensalada de lechuga y jitomate.
CARMEN MARQUEZ HERNANDEZ
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PESCADO EN CHIPOTLE FISH WITH CHIPOTLE SAUCE by CARMEN MARQUEZ HERNANDEZ
P
escado en salsa chipotle is red snapper prepared with a chipotle sauce. This is another popular dish during Lent because it requires no meat, only fish. This dish can be served with white rice.
El pescado con salsa de chipotle es otro platillo popular durante la cuaresma estar hecho de pescado y no de carne roja o pollo. Este platillo se acostumbra a servir con arroz blanco.
Ingredients Ingredientes Red Snapper 4 Tomatoes 1 can of Chile Chipotle 3 Slices of Onions 1 Garlic Clove Chicken Broth Bouillon Salt Canola Oil 1 lime
Huachinango 4 Jitomates 1 lata de chile chipotles 1 rebanada de Cebolla 1 Diente de Ajo Consomé de Pollo Sal Aceite Canola 1 lima
METHOD
Wash and season the fish with salt and limes. Meanwhile, cook tomatoes in water. Blend cooked tomatoes with about 2 oz of the canned chipotle chiles, garlic clove, sliced onion, and a cube of chicken broth bouillon. In another pan, heat Canola oil. Fry the sauce for about 5 minutes until it boils and then add the seasoned fish. Cook for 30 minutes. Add salt to taste. Serve with white rice.
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Lavar y condimentar el pescado con sal y limón. Cocer jitomates en agua y después molerlos con 2/4 de bote de chile chipotles, un diente de ajo, una rebanada de cebolla y un pedazo de consomé de pollo. En otra cacerola calentar aceite de canola para freír la salsa. Dejar cocer la salsa por 5 minutos hasta hervir y luego agregar el pescado. Dejar cocinar por 30 minutos. Agregar sal al gusto. Servir con arroz blanco.
CARMEN MARQUEZ HERNANDEZ
39 | MY FAMILY RECIPES
CHILES RELLENOS STUFFED CHILES by CARMEN MARQUEZ HERNANDEZ METHOD
Chiles: Roast the chiles on a gas stove, rotating them over an open flame. Once the skin is charred, remove the burnt skin and seeds. Wash the seeded chiles. Fill the chiles with queso fresco. Whip the egg whites into a foam. Once thickened, add the egg yolks and continue to whip. Heat oil in a pan to fry the chiles. Sprinkle the stuffed chiles with flour and coat in the whipped egg mixture. Place in hot oil to fry. Repeat these steps with all the chiles. Sauce: Sauce: Blend tomatoes with garlic. In a saucepan, heat Canola oil and lightly sauté the onions for about 5 minutes. Add water and finally add the fried chiles and boil for 5 minutes. Serve with white rice.
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Chiles: Asar los chiles rotándolos sobre el fuego, luego limpiar, pelar y desvenar. A continuación rellenar de queso. Batir el huevo, primero batir las claras hasta tener espuma y luego agregar las yemas y seguir batiendo. Preparar una sartén con aceite para dorar los chiles. Rociar el chile con harina, y bañar los chiles en la mezcla del huevo y freír. Repetir con todos los chiles. Chiles: Moler jitomate con ajo. En otra sartén dorar cebollas y agregar el caldillo hasta que hierva (5 minutos) después agregar agua, y finalmente agregar los chiles dorados y hervir por 5 minutos. Servir con arroz blanco.
Grilling the chiles.
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Peeling off the skin from the Chiles.
CARMEN MARQUEZ HERNANDEZ
The Poblano is a relatively mild chile pepper originating in the State of Puebla, Mexico. Dried it is called an Ancho chile, which is used in the mole. (pg. 31)
Ingredients Ingredientes 10 Poblano Peppers 10 Chiles Poblanos 1 8 oz. Queso Fresco 1 Queso Fresco de 8 oz. 5 Eggs 5 Huevos 5 Tomatoes 5 Jitomates 1/2 Onion 1/2 Cebolla 2 Garlic Cloves 2 Dientes de Ajo 3 1/2 oz. of Wheat Flour 3 1/2 oz. de Harina de Trigo 1 pc. Chicken Broth Bouillon Consomé de Pollo Salt Sal Canola Oil Aceite de Canola
Chiles stuffed with queso fresco.
Fried chiles being added to sauce pan.
41 | MY FAMILY RECIPES
CHILES RELLENOS STUFFED CHILES by CARMEN MARQUEZ HERNANDEZ
T
he chile relleno, literally “stuffed chile,” is a popular dish that consists of roasted fresh poblano pepper. The dish originated in the city of Puebla, which is where the poblana pepper got its name from. Chiles rellenos vary from region to region, as they can be stuffed with a wide variety of ingredients. Some regions in Mexico serve them without any sauce. In Michoacan, where my family is from, they are served with a tomato sauce and stuffed with cheese (queso fresco) and ground meat (picadillo). My mom has recently begun stuffing them with seared tuna mixed with vegetables.
E
l platillo de chiles rellenos es originario de la cuidad de Puebla. Consiste de chiles poblanos rostizados (el chile poblano es llamado así por la cuidad de Puebla). Como se rellenan los chiles depende del área de México. Ciertas regiones lo sirven sin caldillo. En Michoacán, el estado de donde pertenece mi familia es servido con un caldillo de jitomate y rellenos de queso fresco y picadillo. My madre recientemente empezó a rellenarlos de atún mezclado con vegetales.
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CARMEN MARQUEZ HERNANDEZ
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TORTAS DE PAPA POTATO CAKES by MY MOTHER CARMEN
T
ortas de Papa is another popular dish during Lent because of its vegetarian-friendly ingredients. This particular dish was also popular during tough economic times as the main component is the modest and cost-friendly potato. This dish can also be served with a tomato sauce.
Ingredients Ingredientes 3 Large white Potatoes 3 Eggs 3 oz. Queso Fresco 1/2 teaspoon of Chicken Broth Bouillon Salt Canola Oil
3 Papas Blancas (grandes) 3 Huevos Queso Fresco de 3oz. 1/2 Cucharada de Consomé de Pollo Sal Aceite Canola
Las Tortas de Papa son otro platillo popular durante la cuaresma por sus propiedades vegetarianas. Este platillo en particular también es popular durante tiempos económicamente difíciles, ya que el ingrediente principal es la papa y su costo mucho menor que productos de carne. Este platillo también se acostumbra a servirse con caldillo de tomate.
METHOD
Boil three white potatoes with salt. Peel and mash the potatoes. In a separate container, place the mashed potatoes. Add 1 egg, 3 oz of grated queso fresco, 1/2 teaspoon of chicken broth bouillon and salt. Mix well until the potato mixture becomes a paste. Heat canola oil in a separate pan. In a seperate bowl, beat two eggs. Take a handful of the potato paste and make a patty using palms. Dip the patty into the egg mixture. Fry both sides until golden brown.
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44 | MY FAMILY RECIPES
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Cocer tres papas con sal hasta que estén blandas. Pelar y hacer puré. En otro recipiente poner el puré de papa, 1 huevo, queso rayado, 1/2 cucharada de caldo knorr suiza y sal a gusto. Revolver bien hasta que se forme una masita bien echa. Calentar aceite en una cacerola. En otro recipiente revolver con una cuchara los dos huevos. Formar las tortitas de papa con las manos y bañarlas en huevo antes de poner a freír. Freír de ambos lados hasta obtener un color marrón dorado.
CARMEN MARQUEZ HERNANDEZ
45 | MY FAMILY RECIPES
POZOLE BLANCO Y ROJO PORK AND HOMINY STEW by CARMEN MARQUEZ HERNANDEZ METHOD
Red Pozole: Wash and strain the hominy. Cook meat in a large stock pot with garlic and salt until meat becomes tender (about 1 hour and 15 minutes). Add the hominy. Remove seeds and stems from chiles. Soak chiles in hot water for 15 minutes. Put soaked chiles with garlic cloves into blender container. Blend. Strain the mixture. Keep blending the remaining chiles with hot water and 3 cloves of garlic per full blender container until chiles are gone. Continue to strain the mixture. Then add the strained chile sauce to the meat and hominy and stir. Cook for 1 hour and 15 minutes. Add 2 cubes of chicken broth bouillon and salt to taste. Do not cover pot after adding the chile sauce. White Pozole: Same steps as above but skip the chile part. Add 2 pieces of chicken broth bouillon and salt after adding the hominy.
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Lavar y escurrir el maíz. Cocer la carne en agua con ajo y sal hasta que la carne se ablande (aproximadamente 1.15 hrs.) Agregar el maíz. Desvenar y limpiar los chiles y remojar en agua caliente por 15 minutos. Moler los chiles junto con el ajo (3 dientes por cada licuadora) y colar. Agregar el chile colado a la olla de pozole y cocer por otra 1 hora y 15 minutos. Agregar sal y consomé y probar. No tapar la olla después de agregar el chile.
Wash pork meat thoroughly.
46 | MY FAMILY RECIPES
Pouring strained chile into stock pot.
CARMEN MARQUEZ HERNANDEZ
Ingredients Ingredientes 2 Galons of Hominy 6 lbs. of Pork Spine 1 lb. of Chile Guajillo 8 Garlic Cloves 1 Onion Radishes Limes Corn Tostadas Lettuce Avocado
2 galones de Maíz de Pozole 6 lbs. de espinazo de Puerco 1 lb. de Chile Guajillo 8 dientes de Ajo 1 Cebolla Rábanos Limas Tostadas de trigo Lechuga Aguacate
Garnishes for the stew.
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POZOLE BLANCO Y ROJO PORK AND HOMINY STEW by CARMEN MARQUEZ HERNANDEZ
P
ozole is one of the oldest traditional Mexican dishes that dates back to the time of the Aztecs. The name pozole comes from the Nahuatl word “potzolli,” which means “foamy.” Pozole is a stew made from nixtamalized cacahuazintle corn (hominy), meat, usually pork, chicken, chiles, and other seasonings and garnish. My family normally uses pork and makes the red chile version of pozole. On a recent trip to Mexico City, my cousin prepared the white variation, which is served with pork rinds. I’ve added both recipes.
P
ozole es uno de los platillos tradicionales más viejos de la cocina Mexicana. Este platillo date de los tiempos de los Aztecas. La palabra pozole se origina de la palabra Potzolli, que en Nahuatl significa “espumoso”. El Pozole es hecho con nixtamal, carne de puerco, pollo, chiles y otras guarniciones. Mi familia normalmente lo cocina con Puerco y realiza la versión de chile rojo. En un viaje reciente a la Cuidad de México mi prima nos cocino el Pozole blanco, el cual es servido con chicharrón. Me gustó tanto que decidí agregarlo a nuestra lista de recetas.
White Pozole and pork rinds.
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CARMEN MARQUEZ HERNANDEZ
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TORTAS DE POLLO CHICKEN CAKES by CARMEN MARQUEZ HERNANDEZ
T
ortas de pollo was my favorite dish as a child. I never liked picking through chicken bones, so the shredded chicken breast filling of these cakes was perfect for me. Tortas de pollo vary by region. While some regions serve the cakes dry and with a salad, in my native Michoacan, they are served with a tomato sauce similar to the tortas de papa (see page 44).
Ingredients Ingredientes 1 Chicken Breast 3 Eggs 4 Tomatoes 4 Slices of Onions 1 pc. Chicken Broth Bouillon 2 Garlic Cloves
1 Pechuga de Pollo 3 Huevos 4 Jitomate 4 Rebanadas de Cebolla Consomé de Pollo 2 Dientes de Ajos
La tortas de pollo era de mi platillo favorito cuando era niño. Nunca me gustó comer la carne de los huesos, así que comer el relleno de pura pechuga era perfecto para mí. La manera en que se sirve el platillo varía de acuerdo a la región. Mientras algunas regiones sirven las tortas secas y con ensalada, como las Tortas de Papa (pagina 44), en mi estado nativo de Michoacán se sirven con caldo de jitomate.
METHOD
Cakes: Cook chicken breast in water with a slice of onion, 1 garlic clove, and salt. Shred chicken after fully cooked. Whip egg whites into a thick foam, then add egg yolks and continue to whip. Mix shredded chicken with the egg mixture. Heat Canola oil in a pan. Use ladle to scoop the egg and chicken mixture into the hot oil. Turn over when ready and remove. Repeat these steps until the egg and chicken mixture is finished.
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Tortas: Cocer la pechuga de pollo en agua con una rebanada de cebolla, 1 diente de ajo y sal. Cortar en tiras el pollo. Batir el huevo a punto de espuma. Mezclar el pollo deshebrado con el huevo y continuar mezclando. Ya con la mezcla del huevo y el pollo formar tortas y freír en un sartén con aceite de canola. Caldillo: Moler jitomate con ajo y un pedazo de consomé de pollo. En otro sartén dorar cebollas y agregar el caldillo hasta que hierva (5 minutos) luego agregar agua, y finalmente agregar las tortas y hervir por 5 minutos. Servir con arroz blanco.
CARMEN MARQUEZ HERNANDEZ
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TAMALES CHICKEN TAMALES
by CARMEN MARQUEZ HERNANDEZ METHOD
Cook chicken in water with a slice of onion, a garlic clove, and salt. Shred cooked chicken. Cook the chiles in water and add the tomatillos towards the end. Combine the cooked chiles and tomatillos with 4 cloves of garlic and 1 cube of chicken broth bouillon and blend. In another saucepan, heat Canola oil. Pour the salsa in the heated oil and fry for 3-5 minutes. Add shredded chicken. Continue to cook for another 5 minutes. Wash and clean the dry corn husks. Mix the tamale masa (dough) with water. With the masa puffy and soft, use a tablespoon to scoop up masa. Spread the masa evenly unto the corn husk. Make sure to create a crevice in the masa so that chicken and salsa may settle in it. Fold the corn husk and place into a steamer. Repeat these steps until all of the masa or chicken and salsa is gone. Cooking time in the steamer is usually between 45 minutes to an hour.
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Cocer el pollo en agua con una rebanada de cebolla, un diente de ajo y sal. Deshebrar el pollo. Cocer los chiles en agua y agregar los tomatillos al final. Ya con los chiles y tomatillos cocidos moler con 4 dientes de ajo y un pedazo de consomé de pollo y licue. En otro sartén con aceite, agregar el chile y tomatillo molido y freír por 3-5 minutos. Agregar el pollo deshebrado y cocinar por 5 minutos. Lavar las hojas de maíz y batir la masa con agua. Ya con la masa batida embarrar una cucharada de masa en la hoja y otra cucharada de salsa y envolver. Ya con todos los tamales envueltos acomodar en una vaporera y cocer por una hora.
52 | MY FAMILY RECIPES
CARMEN MARQUEZ HERNANDEZ
Ingredients Ingredientes
Chile sauce poured into sauce pan.
1 5lb. Container of Masa 2 Chicken Breasts 2 lbs. of Tomatillo 8 Chiles Serranos 6 Garlic Cloves Chicken Broth Bouillon
1 Cubeta de masa de 5 lbs 2 Pechugas de Pollo 2 lbs de Tomatillo 8 Chiles Serranos 6 Dientes de Ajo Consomé de Pollo
Mixing and whipping the masa.
Folding the tamales with corn husks.
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TAMALES CHICKEN TAMALES
by CARMEN MARQUEZ HERNANDEZ
T
amales is another dish that is dated back to the Aztec empire. They were one of the staples that the Spanish conquistadores discovered and soon became widespread to other regions through Spanish colonization. At the time, tamales were as ubiquitous and varied as the sandwich is today. Modern-day tamales can be filled with a wide range of ingredients, although they are commonly filled with meats and vegetables. In my family, we prepare them with chicken, pork, green peppers and queso fresco (cheese).
L
os tamales son otro platillo que sus orígenes datan de los tiempos de los Aztecas. Este platillo fue uno de los alimentos básicos que los Españoles encontraron cuando llegaron a México que luego fuera difundido a otras colonias Españolas por los conquistadores. Se menciona que los tamales se hallaban en todas partes y eran tan comunes como el sándwich hoy en día. Los tamales se pueden rellenar de casi cualquier ingrediente, incluyendo carnes y vegetales. En mi familia acostumbramos cocinar los tamales con pollo, puerco, rajas de chiles y queso fresco.
54 | MY FAMILY RECIPES
Corn Husks.
CARMEN MARQUEZ HERNANDEZ
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POSTRE DE ARROZ RICE PUDDING by CARMEN MARQUEZ HERNANDEZ
P
ostre de arroz is rice pudding. Variations of rice puddings are found all over the world as recipes vary greatly even in the same country. My mom prepares this particular recipe for rice pudding on Christmas or other special occasions. t
Ingredients Ingredientes 1 Galon of Milk 2 Cups of Rice Sugar Cinnamon Sticks
1 Galón de Leche 2 tazas de Arroz Azúcar Canela
Existen variaciones del postre de arroz por todo el mundo variando incluso en un mismo país. Mi Madre prepara esta receta de postre de arroz en Navidad y en otras ocasiones especiales.
METHOD
Cook the 2 cups of rice with 3 cups of water for 10 minutes. Add a gallon of milk and cook until rice softens and thickens. Add sugar and cinnamon sticks to desired taste. Stir frequently to prevent the rice from sticking to the bottom of the pot. Let cool and serve cold.
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Cocer el arroz con 3 tazas de agua por 10 minutos. Agregar el galón de leche y cocer hasta que el arroz se ablande y se ponga espeso. Agregar azúcar y canela a gusto. Revolver frecuentemente para que no se pegue. Deje enfriar y sírvalo frío.
CARMEN MARQUEZ HERNANDEZ
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FATHER
JOSE S. HERNANDEZ I have always been amazed at all of the things my father has done throughout his life. As a child, he herded cattle; in his teenage years, he worked in orchard fields; while in his twenties, he enlisted in the Mexican Armed Forces and aided in the original construction of the Mexico City subway system. Later in his life, he immigrated to the United States and worked through many jobs in order to bring his family to this country. Despite all of these things, he still found time to become a great cook. My father is the grill master of our family. He enjoys roasting and grilling large amounts of meats. His signature dish barbacoa is a great example of the types of dishes he likes to make. Summer outdoor dishes are his specialty. On a summer weekend, one can find him grilling in the backyard.
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JOSE S. HERNANDEZ
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BARBACOA LAMB TACOS by JOSE S. HERNANDEZ METHOD
Meat: Wash and season lamb meat with salt. Prepare steamer. Place seasoned meat in steamer and cook for 3 hours. Salsa: Cook chiles and tomatillos in water for 15 minutes. Combine cooked chiles and tomatillos in blender container. Blend. Add cilantro, avocado, and chopped onions. Tacos: Heat tortillas on griddle. Add shredded meat and use salsa as desired.
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Carne: Lavar y marinar con sal la carne de cordero. Poner a cocinar en vaporera con agua por 3 horas. Salsa: Cocinar los chiles y tomatillos en agua por 15 minutos y moler. Sazonar con sal a gusto y agregar cilantro, aguacate y cebolla picada. Tacos: Deshebrar la carne y agregar salsa a gusto.
cilantro
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JOSE S. HERNANDEZ
diced onions
prepared taco de barbacoa
Ingredients Ingredientes
salt
10 lbs. of Lamb Meat Salt 2 lbs. of Tomatillos 8 Chiles Serranos 1 Cilantro Bunch 2 Avocados 1 Onion Limes
10 lbs. de Carne de Borrego Sal 2 lbs. de Tomatillo 8 Chiles Serranos 1 Manojo de Cilantro 2 Aguacates 1 Cebolla Limas
green tomatillo salsa
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BARBACOA STEAMED LAMB TACOS by JOSE S. HERNANDEZ
B
arbacoa originates from the central states of Mexico, including Michoacan, Estado de Mexico and Jalisco. The traditional recipe involves cooking a whole sheep in a hole dug in the ground, covered with mague leaves. Today, most recipes call for barbacoa to be steamed or slow cooked until tender. In Jalisco, the same method of cooking is applied to goat meat, which is called birria.
B
arbacoa es originaria de los estados centrales México, los cuales incluyen; Michoacán, Estado de México y Jalisco. La receta original requiere cocinar una oveja entera enterrada en un hoyo cubierto con hojas de maguey. Hoy en día la mayoría de las recetas se refieren a la Barbacoa como carne cocinada a vapor hasta que este ablandar. En Jalisco la misma receta se aplica usando un chivo en vez de borrego y se llama Birria.
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JOSE S. HERNANDEZ
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AUNT
SARA MARQUEZ My aunt Sara is my mother’s youngest half-sibling. Every time we go back to our hometown of Tzintzingareo in Michoacan, we stay at her place. At every visit, she takes time to prepare her signature dish, corundas. We crave this dish because of its ashy taste. This dish is difficult to prepare beyond Mexico, due to the availabilty of ingredients and the milling process of the corn. Aware of this, my Aunt Sara always welcomes us with this dish. Out of all my aunts, Aunt Sara’s cooking is the one that is closest to my mother’s. This is probably due to the fact that Sara and my mother have always been very close. One thing that I have noticed is that she has a heavy hand when it comes to adding chiles to her dishes, as they are always very spicy.
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SARA MARQUEZ
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CORUNDAS CORUNDA TAMALES WITH PORK IN RED SAUCE by SARA MARQUEZ METHOD
Corundas:Cook corn with calcium oxide and ash for an hour. On the following day, the corn will be ready to take to a local mill to be ground and turned into dough. Once done, beat the dough and add lard. Continue to beat, adding cheese and salt. Beat until dough is puffy and soft. Now scoop up a piece of dough about the size of a golf ball. Place the dough on the tortilla press. Place newly shaped tortilla into fresh green corn stalk leaves. Begin to accordion fold the remaining length of the stalk leave, adding a tortilla until there are no more corn stalk leaves left. Place the the tortillas wrapped in the leaves in steamer. Cook for an hour. Salsa: Cook pork meat in pan with one cup of water until water vaporizes. Then add a bit of oil to continue to fry the meat. Cook tomatoes and chiles in water for 15 minutes. Blend the cooked chiles and tomato with garlic, onion and a cube of chicken broth bouillon. Pour the salsa into the pan with the frying meat. Cook together for 30 minutes.
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Corundas: Cocinar el maíz con óxido de calcio y ceniza por una hora. Al siguiente día lavar el maíz y molerlo en un molino. Batir la maza y agregar la manteca. Seguir batiendo y agregar el queso y la sal a gusto. Hacer tortillas de maza en una prensa y envolver en las hojas de maíz. Acomodar en vaporera y cocinar por una hora. Salsa: Cocinar la carne de puerco en 1 taza de agua hasta que el agua se evapore. Luego agregar aceite para dorar la carne. Cocinar jitomates y chiles en agua por 15 minutos. Moler los chiles y jitomates con el ajo, cebolla y consomé de pollo. Vaciar la salsa a la carne dorada y cocinar todo junto por 30 minutos.
Corn husks.
SARA MARQUEZ Pressing dough into corunda form.
Folding corundas in accordion fold with corn husk.
Ingredients Ingredientes 6 lbs. of Corn Ash Calcium Oxide 1lb. of Queso Fresco Salt 1lb of Pork Lard. 4 lbs. of Pork Chops 2 lbs. of Tomatoes 12 Chiles Serranos 1/2 Onion 6 Garlic Cloves Dry Corn Leaves Chicken Broth Bouillon
6 lbs. de Maíz Ceniza Óxido de calcio 1 lb. de Queso Fresco Sal 1 lb. de Manteca de cerdo 4 lbs. de Carne de Puerco 2 lbs. de Jitomate 12 Chiles Serranos 1/2 Cebolla 6 Dientes de Ajo Hojas de Milpa Consomé de Pollo
Tortilla press and folded corundas and ready to cook.
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CORUNDAS CORUNDA TAMALES WITH PORK IN RED SAUCE by SARA MARQUEZ
C
orundas are native to the state of Michoacan, where my family hails from. Their origins are unclear but this particular recipes has been in the family for over a hundred years. My grand aunt’s grandparents use to make them in the early 1900s. Corundas is also a staple dish for celebrations and holidays. In our town of Tzintzingareo, they are prepared for Easter. Please note that this recipe may only be convenient to prepare in Mexico, as one needs access to the ash and calcium oxide needed for the preparation of the dough, as well as fresh green corn stalk leaves.
C
orundas es originaria del estado de Michoacán de donde proviene mi familia. Sus orígenes no son claros pero esta receta en particular ha estado la familia por más de cien años. Los abuelos de mis tíos abuelos solían prepararlas a comienzos de 1900. Las Corundas son también muy utilizadas en celebraciones y festividades. En nuestro pueblo Tzintzingareo, son preparadas para pascuas. Ten en cuenta que esta receta puede ser preparada solamente en México ya que se necesitan cenizas y óxido de calcio para la preparación de la masa.
Corundas and pork with salsa served and ready to eat.
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SARA MARQUEZ
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COUSIN
NACHO MARQUEZ My uncle Ignacio Marquez was one of the first in our town of Tzintzingareo, Michoacan to prepare and sell ice cream. He began his venture in the early 1950s. From there, he always entered into the business of molinos (corn mill). Today, his son and my cousin Nacho Marquez keeps the tradition going strong. His ice cream shop, “La Rosita” is named after his first daughter. It is the only ice cream shop in the town, so its safe to say that he has the ice cream monopoly in the area. Many outside ice cream vendors have tried to enter the town, but all have failed. Nacho says that many of these vendors use too many artificial ingredients while he is still using the same recipes from his dad from over 50 years ago.
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NACHO MARQUEZ
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NIEVE DE PASTA CINNAMON AND HONEY ICE CREAM by NACHO MARQUEZ
N
ieve de pasta is a traditional ice cream from Michoacan. Specifically, it comes from the area of Patzcuaro. Because of its simple ingredients, this ice cream was the ice cream of choice in 1950s Tzinzingareo when bring fresh fruits from other regions of Mexico was expensive. Today, it is rarely made due to the overwhelming popularity of flavors such as strawberry and chocolate.
Ingredients Ingredientes 14 oz. Condensed Milk 14 oz. de Leche condensada 1 Cinnamon Stick 1 Rajita de Canela 1/2 tsp. of Baking Soda 1/4 de cucharadita de Carbonato 1/2 cup of Ground Almonds 1/2 Taza de Almendra Molidat 1/2 cup of Sugar 1/2 Taza de Azúcar 1/4 cup of Honey 1/4 Taza de Miel
La Nieve de Pasta es un helado tradicional de Michoacán. En especial proviene del área de Patzcuaro. Por sus ingredientes simples, este helado fue el helado de elección en los años 1950s en Tzinzingareo cuando llevar las frutas frescas desde otras regiones era caro. Hoy en día, es raramente hecha por la impresionante popularidad de sabores como la frutilla y el chocolate.
METHOD
Hervir la leche con el bicarbonato y la canela durante 15 minutos. Agregar el azúcar y la miel y dejar hervir durante otros 5 minutos. Agregar almendras y dejar que el preparado tenga consistencia cremosa. Retirar del fuego y dejar enfriar. Congelar una vez que se haya enfriado.
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Hierve la leche con el bicarbonato y la canela durante 15 minutos. Agrega el azúcar y la miel y deja hervir durante 5 minutos más. Agrega la almendra y deja que el preparado tenga consistencia cremosa. Retira del fuego y deja enfriar. Congela una vez que se haya enfriado.
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NACHO MARQUEZ
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SISTER
SOCO HERNANDEZ My sister Soco is the oldest in our family. As the oldest sibling, she helped my mom take care of the rest of us and that included cooking. Soco attended a charter school in the closest, largest city of the area. While attending, she took cooking and baking courses. This is where her passion for baking began. It is safe to say that she is the pastry specialist in our family. During the holidays, she always bakes cookies and prepares her signature dish, tamales Canarios. Her tamales have even gained some local notoriety, as they are specially requested at annual functions where her daughter attends school.
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SOCO HERNANDEZ
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TAMALES CANARIOS SWEET TAMALES by SOCO HERNANDEZ METHOD
Whip butter until it become smooth and creamy. Add sugar and continue to whip. Beat eggs into the mixture. Add flour and vanilla, still mixing. Wash the corn husks. Using a tablespoon, scoop up the mix. Place the scoopful towards the bottom center of the corn husk. Fold tamales. Cook in steamer for 45 minutes.
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Whipping the mix.
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}
Batir la mantequilla hasta que quede cremosa y suave. Agregar azúcar y continuar batiendo. Agregar los huevos sin dejar de batir y por ultimo el harina cernida con el royal. Las holas limpias y secas se untan de manteca de la parte del medio y se envuelven poniéndoles una pasa en el centro. Se cosen a calor regular.
Making the tamales.
Arranging tamales in steamer.
SOCO HERNANDEZ
Ingredients Ingredientes 16 oz. Rice Flour 4 Butter Sticks 13 oz. of Sugar 7 Eggs 1 tsp. of Vanilla Extract 3 1/2 oz. of Raisins 2 oz. of Milk
16 oz. de Harina de Arroz 4 Barras de Mantequilla 13 oz. de Azucar 7 Huevos 1 Cucharada de Royal 3 1/2 oz. de Pasas 2 oz. de Leche
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TAMALES CANARIOS SWEET TAMALES by SOCO HERNANDEZ
T
amales canarios are tamales commonly eaten during the merienda, the meal typically eaten a few hours after dinner. These tamales are popular during the Christmas season, as they perfectly accompany a glass of milk or a hot cup of Chocolate Abuelita. Soco learned this particular recipe while taking a baking course in high school.
L
os tamales canarios se acostumbran a comer durante la merienda. Estos tamales son populares durante la temporada de navidad y son acompañados con un vaso de leche o una tasa de chocolate caliente abuelita. Mi hermana Soco aprendió esta receta durante la secundaria mientras tomaba una clase de cocina.
Tamales neatly arranged in Steamer.
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SOCO HERNANDEZ
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FLAN NAPOLITANO CUSTARD PIE by SOCO HERNANDEZ
F
lan is a staple dessert in my family. There are wide variations of flan that originate from all over the world; specifically, some attribute the origins of flan to France and its relationship to creme brulee. There are many versions of flan throughout Latin America, some requiring fruit fillings. This recipe only contains custard. Soco also learned to prepare this recipe while away for school
Ingredients Ingredientes 6 Eggs 14 oz. Condensed Milk 1 cup of Milk 1 tsp. of Vanilla Extract Sugar
6 Huevos 1 lata de Leche condensada 1 taza de Leche 1 Cucharada de Vainilla Azúcar
El flan es uno de los postres favoritos en nuestra familia. Hay muchas variedades de esta receta a lo largo del mundo. Esta receta Soco también la aprendió cuando estaba en la secundaria. Los orígenes del flan se dice que vienen de Francia por su parecido al creme brulee. Hay varias versiones de flan en Latinoamérica. Algunas recetas contienen varias frutas. El flan que cocina mi familia es el más simple.
METHOD
Mix and blend all ingredients. In a separate container, heat the sugar until it melts into a caramel. Rotate and shift the container so that the caramel coats the bottom surface of the pan. Pour all the contents of the blender into the coated container. Place the container inside a pot filled with water. Cook with steam. Let cool and place in fridge. Serve cold.
{ 80 | MY FAMILY RECIPES
Se ponen todos los ingredientes en la licuadora, y se revuelven muy bien. Aparte, se pone un traste al fuego con azúcar. Se retira cuando el azúcar este a punto de caramelo. Se forra un molde con el caramelo, y ahí se ponen los ingredientes licuados. Se coce a baño María.
}
SOCO HERNANDEZ
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SISTER
CARMEN HERNANDEZ Carmen is the youngest of all the siblings. She was the first in the family to obtain her university degree, the first to study abroad and the first to get married outside the country. With all of these firsts under her belt, it would only be natural that she’d be the first to master one of mom’s signature dishes. Carmen has been carefully learning and experimenting more in the kitchen. It is safe to say that she has inherited my mom’s “sazon,” or flavoring technique. At a recent dinner party, Carmen showed off her newly acquired sazon and cooked a delicious dish of mole verde for her family and friends. She is right on track to becoming another great cook in the family.
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CARMEN HERNANDEZ
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MOLE VERDE GREEN MOLE by CARMEN HERNANDEZ METHOD
Cook meat in water with onion, garlic, and salt. Wash all the vegetables. Lightly toast and blend seeds. Sift the seeds through a mesh strainer to form a fine powder. Blend the chiles, tomatillos, onions, garlic, lettuce, chard, cilantro, and cubes of chicken broth bouillon with the pork broth. Add 2 tablespoons of seed powder to each full blender container, this recipe will fill 2 blender containers. In a separate cazuela, heat Canola oil. Add the green salsa and pork broth. Cook for 30 minutes. Stir frequently. Add the cooked pork meat and cook in the salsa for 10 minutes. Serve with rice.
{
Cocer la carne en agua con cebolla, ajo y sal. Lavar todas las verduras. Tostar y moler en seco el ajonjolí, las pepitas de calabaza y las almendras. Pasar por el colador las semillas. Moler los chiles, los tomatillos, la cebolla, el ajo, la lechuga, la espinaca, las acelgas, el cilantro y el consomé de pollo con el caldo de carne. (agregar 2 cucharadas de las semillas molidas a cada vaso de licuadora antes de moler, esta receta es para 2 vasos) En una cazuela calentar aceite canola y agregar la salsa verde y caldo de carne por 30 minutos. Revolver frecuentemente, agregar la carne y dejar coser por 10 minutos. Servir con Arroz rojo.
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ritz crackers
}
CARMEN HERNANDEZ
Ingredients Ingredientes 3lbs. of Pork Spine 1 Romaine Lettuce 1/2 Bunch of Spinach 1 Bunch of Cilantro 4 Chard Leaves 1 1/2 lb. of Tomatillo 6 Jalapeño Peppers 1 Onion 4 Garlic Cloves 6 oz. of Pumpkin Seeds 4 oz. Sesame Seeds 6 oz. of Almonds 10 Ritz Crackers 3 pcs. of Pepper Canola Oil Chicken Broth Bouillon Salt
lettuce, onion, garlic, cilantro, chard, spinach
tomatillos, jalapeño peppers
3 lbs. de Espinazo de Puerco 1 Lechuga Romana 1/2 Manojo de Espinaca 1 Manojo de Cilantro 4 Holas de Acelga 1 1/2 lbs. de Tomatillo 6 Chiles Jalapeños 1 Cebolla 4 Dientes de Ajo 6 oz. de Pepitas de Calabaza 4 oz. de Ajonjolí 6 oz. de Almendras 10 Galletas Saladas Ritz 3 Pimientas Aceite Canola Consomé de Pollo Sal
sesame seeds, almonds, pumpkin seeds
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MOLE VERDE GREEN MOLE by CARMEN HERNANDEZ
M
ole verde does not get as much attention as its popular cousin, the mole rojo. Nonetheless, mole verde is a great dish in its own right. This mole contains for greens and vegetables compared to mole rojo and can be served with either chicken or pork. When prepared with pork, the mole seems to adapt a richer taste and texture. Leftover green mole can go into making some great echiladas.
E
l mole verde no atrae tanta atención como su pariente el mole rojo. Pero aun merece alabanza porque es un platillo bastante delicioso. Este mole contiene más vegetales que su pariente y se puede cocinar con pollo o con puerco. Preparado con puerco este mole desarrolla una textura y un sabor mas completo. Las sobras de este mole marcan el camino para unas enchiladas bastantes ricas.
Mole Verde served in a Cazuelita.
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CARMEN HERNANDEZ
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Appetizers | Entradas Barbacoa | Lamb Tacos Chilaquiles | Chilaquiles Ensalada de Nopales | Nopales Salad Sopa de Habas | Haba Bean Soup
60 28 26 22
Poultry | Pollo Mole Rojo | Red Mole Pollo al Cuñete | Country Style Chicken Tamales | Tamales Tortas de Pollo | Chicken Cakes
30 16 52 50
Fish | Pescado Tortas de Camaron | Shrimp Cakes 20 Pescado en Salsa de Chipotle | Fish with Chipotle Sauce 38
Pork | Cerdo Corundas | Corundas Tamales 66 Mole Verde | Green Mole 84 Pozole | Hominy Stew 46
Vegetarian | Vegetariano Chiles Rellenos | Stuffed Chiles 40 Enchiladas de Mole Rojo | Red Mole Enchiladas 36 Tortas de Papa | Potato Cakes 44
Desserts | Postres Flan Napolitano | Custard Pie Nieve de Pasta | Cinnamon and Honey Ice Cream Postre de Arroz | Rice Pudding Tamales Canarios | Sweet Tamales
Salsa Roasted Jalapeño Peppers, garlic and tomatoes with salt, crushed with mortar & pestle.
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80 72 56 76
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